Kohlrabi Chicken Salad / Goi Su Hao Thit Ga
This easy recipe makes an amazing Kohlrabi Chicken Salad that is refreshingly, flavorful and light. In this dish, shredded kohlrabi, carrots, chicken and fresh herbs are combined to make a healthy salad with lots of flavor and crunch. If you've never had kohlrabi before, this is the perfect dish to get acquainted with this interesting vegetable.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 inch knob ginger
- 2 1/2 tsp salt (, divided)
- 1/2 lb chicken (, boneless and skinless)
- 2 medium kohlrabies (, approximately 1 1/2 lbs)
- 1 large carrot
- 6 sprigs spearmint (, washed and plucked)
- 8 sprigs Vietnamese coriander (, washed and plucked)
- 1/4 tsp ground black pepper
- 1/4 cup crushed roasted peanuts
- 1 Tbsp roasted sesame seeds
- 1/2 cup sugar
- 1/2 cup lime juice (, about 3 limes)
- 1/4 cup fish sauce
- 1 Tbsp garlic (, finely chopped)
- 2 red chilis (, finely chopped)
Instructions
- 1
Preparing the Salad
- 2
Remove the skin from the ginger and discard.
- 3
Bring a medium pot of water to a rapid boil. Add 1 tsp salt, the ginger and the chicken. Bring the water to a boil again. Reduce the heat to Low. Cover the pot and cook the chicken for 15-25 minutes depending on the thickness of the meat. Transfer the chicken to a bowl and allow to cool. When the chicken is cool enough to handle, tear it into small pieces.
- 4
Pull off the stems from the kohlrabies. Trim off the ends and discard. Use a vegetable peeler to remove the skin. Wash the vegetables and then pat dry with a paper towel. Cut each kohlrabi in half. In a large bowl, shred the kohlrabies using a mandoline with a fine blade. Once done, use your fingers to separate the shreds.
- 5
Peel the carrot. Cut into small sections. In a medium bowl, shred the carrot using the same mandoline.
- 6
To the shredded kohlrabies, add 1 tsp salt. To the shredded carrots, add 1/2 tsp salt. Fill both bowls with cold water. Stir the vegetables to combine with the salt water. Let the vegetables soak in the water for 5 minutes. Transfer the shredded vegetables into a large colander and drain the water. Use a salad spinner to remove the remaining water.
- 7
Roughly chop the spearmint and Vietnamese coriander.
- 8
Making the Dressing
- 9
In a small bowl, add the sugar, lime juice and fish sauce. Stir together dissolving the sugar. Add the chopped garlic and chilis and combine together.
- 10
Assembling and Serving the Salad
- 11
Transfer the shredded kohlrabies and carrots into a large bowl. Add the shredded chicken and toss together. Add the ground black pepper and fresh herbs.
- 12
To serve, transfer a generous portion of the salad to a plate. Top with a spoonful of the crushed roasted peanuts and a sprinkling of roasted sesame seeds. Serve the Kohlrabi Chicken Salad with a side of the dressing.
- 13
Store any remaining amounts in the refrigerator. Enjoy the salad within 2-3 days for the best flavor and freshness.